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P. Prabhasankar, P. Ganesan, N. Bhaskar, A. Hirose, N. Stephen, L. R. Gowda, M. Hosokawa and K. Miyashita, “Edible Japanese Seaweed, Wakame (Undaria pinnatifida) as an Ingredient in Pasta: Chemical, Functional and Structural Evaluation,” Food Chemistry, Vol. 115, No. 2, 2009, pp. 501-508. doi:10.1016/j.foodchem.2008.12.047

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